Moo Goo Gai Pan
Serves: 8.
 
Ingredients
Sauce:
  • ¾ cup no-salt chicken bullion or broth
  • 3 Tbsp soy sauce substitute (see recipe)
  • ¼ cup onion, thin-sliced
  • 2 Tbsp dry sherry
  • 2 tsp grated ginger
  • 4 tsp cornstarch
  • 2 Tbsp cooking oil
  • 1 Tbsp honey
Chicken & Vegetables:
  • 1 large boneless skinless chicken breast, cut into bite-sized pieces
  • 1 (8 oz) can water chestnuts, drained, halved lengthwise
  • 8 oz fresh snow peas, halved crosswise
  • 8 oz fresh mushrooms, cut in halves or fourths
  • 1 cup celery and/or carrots, sliced diagonally
Instructions
  1. In small mixing bowl stir together the chicken bullion, soy sauce substitute, dry sherry, cornstarch, and honey. Stir until cornstarch is dissolved.
  2. Heat the oil in a wok or heavy skillet over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes until cooked through. Remove chicken.
  3. Add more oil, if necessary. Add water chestnuts, pea pods, mushrooms, onions, ginger, and celery and/or carrots to the wok. Stir-fry for 3 to 4 minutes.
  4. Return chicken to wok. Stir the bouillon mixture again. Then stir it into the wok. Cook and stir until thickened and bubbly.
  5. Cover and cook 2 minutes more (or until heated through).
Nutrition Information
Serving size: ½ cup. Sodium: 56 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/moo-goo-gai-pan/